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Banana Chocolate Chip Muffins

These Banana Chocolate Chip Muffins are moist, fluffy, and bursting with the perfect combination of ripe bananas and rich chocolate chips, making them an irresistible treat for any occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Muffin Ingredients
  • 3 pieces ripe bananas Use overripe bananas for maximum sweetness.
  • 1/3 cup melted butter
  • 1 teaspoon baking soda
  • 1 pinch salt
  • 3/4 cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 cup chocolate chips Reserve a few for topping if desired.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
  2. In a large bowl, mash the ripe bananas until they are mostly smooth with some small lumps remaining.
  3. Stir the melted butter into the mashed bananas, then mix in the sugar, egg, and vanilla extract.
  4. In another bowl, whisk together the baking soda, salt, and flour. Gradually fold the dry ingredients into the banana mixture until just combined. Be careful not to over-mix.
  5. Gently fold in the chocolate chips, reserving a few for topping if desired.
  6. Pour the batter into the muffin tin, filling each cup about two-thirds of the way full.
Baking
  1. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
  2. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

These muffins can be stored at room temperature for up to 3 days or in the refrigerator for up to a week. They freeze well; separate layers with parchment paper when storing in an airtight container.